Great Recipe! Chickpea Soup

March 31st, 2011

Chickpea Vegetable Soup With Parmesan and Rosemary

This healthy recipe from Melissa Clark of the New York Times passes the taste test!  You may want add some hot red pepper also.

Time: 1.5–2 hours (plus overnight soaking if you use dry beans)

1 whole clove
1/2 onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained, or 2 15 oz. cans of chickpeas, drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
1/3 cup extra virgin olive oil
1 1/2 tablespoons salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan (vegans use toasted sesame seeds or nutritional yeast)
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
1/4 teaspoon black pepper.

 

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High Cost of Cheap Foods

September 1st, 2010

By Mark Hyman MD: “I was in the grocery store yesterday. While I was squeezing avocados to pick just the right ones for my family’s dinner salad, I overheard a conversation from a couple who had also picked up a fruit.

“Oh, these avocados look good, let’s get some.”

Then looking up at the price, they said, “Two for five dollars!” Dejected, they put the live avocado back and walked away from the vegetable aisle toward the aisles full of dead, boxed, canned, packaged goods where they can buy thousands of calories of poor-quality, nutrient-poor, factory-made, processed foods filled with sugar, fat, and salt for the same five dollars. This is the scenario millions of Americans struggling to feed their families face every day…”

Article

DNA + Lifestyle = New DNA

August 28th, 2010

By Dr. David Katz, Director of Yale University’s Prevention Research Center

We have long known that lifestyle has a powerful influence on health across a wide array of outcomes. It is not news to you that eating well, being active, controlling your weight, managing stress and not smoking, for instance, can influence your fate.

But we have tended to think in terms of “nature versus nurture” — with lifestyle and genetic influences on health as independent and potentially competing forces. This study, and others like it, ostensibly change the game. They suggest that lifestyle and genetics are not independent after all, but interact. Even our genes are influenced by lifestyle choices. We can, it seems, nurture nature.

To a Preventive Medicine specialist like me, this is of profound importance. Complacency and fatalism are enemies of disease prevention. For many people, the notion that their medical destiny is written in their genes is a disincentive to take matters into their own hands.

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Lentil and Roasted Garlic Soup

August 21st, 2010

One of the best ways to eat more healthfully is to cook with super foods. This is the best recipe I’ve found for both kale and lentils — a treat from Bon Appetit!

 

½ cup olive oil
10 garlic cloves, halved
2T rosemary
3 cups water
½ cup green lentils
1 leek, thinly sliced
1 T sage
7 cups vegetable broth (I use Trader Joe’s)
3T soy sauce
¼ cup red lentils
1 ¼ pounds yams or sweet potato, cubed
12 oz. kale, thinly sliced

Optional toppings: grated parmesan, parsley

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